Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

Heat oven to 180C/160C fan/gas 4. Brush 6 x 200ml pudding tins with the ¼ tsp oil, then sit them on a baking tray. Stir together 4 tbsp of the golden syrup, the orange zest and 2 tbsp orange juice and spoon a little into the bottom of each tin (step 1).

Tip the flour, baking powder, sugar (breaking up any lumps with your fingers) and ground almonds into a large mixing bowl and make a dip in the centre. Beat the eggs in a separate bowl, then stir in the yogurt and treacle. Pour this mixture, along with the melted butter and remaining 2 tbsp oil, into the dry mixture (step 2) and stir together briefly with a large metal spoon, just so everything is well combined. Divide the mixture evenly between the tins (step 3). Bake for 20-25 mins or until the puddings have risen to the top of the tins and feel firm.

Mix together the remaining 1 tbsp golden syrup and 1 tsp orange juice to drizzle over as a sauce. To serve, if the pudding tops have peaked slightly, slice off to level so they sit upright when turned out. Loosen around the sides with a round-bladed knife (step 4), then turn them out onto plates. Scrape out any syrupy bits remaining in the tins and put on top of the puddings, then drizzle a little of the syrup sauce over and around each one.

Tip

Making it healthier

Angela lowered the fat of this sponge by over half with some simple swaps. Using yogurt and rapeseed oil instead of butter in the pudding reduces both fat and saturated fat. She also used fewer eggs, cut the sugar by using less syrup and stretched the mixture further by using healthy orange juice.

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Comments, questions and tips

Comments (2)

hopelesscook1012th Nov, 2016

I wanted a quick sponge pudding and this was perfect. Did it all in one 1.5l pudding bowl so took longer, about 45m at same temp. Whole family loved it and orange came through strongly. Will definitely make again.

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